Category Archives: soup

Mushroom Potato Soup

Fresh vegetables a Canadian winter can be expensive so I tend to eat a lot of root veggies in the cold weather. Potatoes are a staple in m pantry. They’re easy to prepare and very versatile. They’re also very filling and can be made quickly.

Mushroom Potato Soup

Mushroom potato soup is a recipe that can be made ahead and frozen for those days you don’t have time to cook from fresh. The recipe includes potatoes, onions, garlic and mushrooms. It’s great with Rosemary Parmesan Bread Machine Buns, Home-style Bread or a Kitchen Sink Salad and Mustard Lemon Dressing.

The recipe uses mushrooms and stock. I used button mushrooms because their widely available but you can use your favourite variety. You could even reconstitute dried wild mushrooms for the recipe. You might want to try substituting veggie stock for mushroom as well.

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Zesty ginger spice carrot soup

It’s Decembers and the days are short and the weather is cold. At this time of year I turn to warm comforting recipes that are quick to make but tasty. Hot soup is one of those recipes that is often on my table. It’s warm, filling and nutritious and most people love the smooth creamy texture.

zesty ginger spice carrot soup

The easiest soup recipe I make is zesty ginger spice carrot soup. The soup is a perfect blend of creamy carrot puree, spicy ginger and aromatic garlic. It’s great with bread or crackers and perfect with vegan sour cream.

The zesty ginger spice carrot soup recipe is an easy and adaptable way to use leftover carrots and stock. The puree can be made with vegetable or mushroom stock. I prefer mushroom as it adds an earthy flavour to the soup base. There are a number of commercially prepared stocks on the market or if you have extra time try making your own. Vegetable stock is just a mixture of carrots, celery, peppers and water boiled until the taste of the vegetables permeates the liquid.

I used fresh ginger in the soup but you can also use powdered ginger. Add 1 tbsp and then taste the mixture. If it’s not strong enough for you add a little more ginger until the flavour of the soup is enhanced to your liking. Don’t add too much at once though as ginger is strong.

If your short on time you can purchase minced garlic in jars but fresh garlic is even better. Just smash the garlic cloves and add to the soup base. In a pinch you can even use garlic salt but you’ll have to adjust the salt content. Too much garlic salt will make the mixture unpalatable.

chopped carrots

I like to pair the soup with buns or bread. My favourite pairing is with rosemary Parmesan bread machine bread.

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Cheddar Soup

Cheddar Soup is good on rainy days or in the winter after skating or skiing.  This recipe is different as it has mushrooms as a main ingredients.  Serve with a side of Bread Machine Rosemary Bread for a complete meal.

INGREDIENTSCheddar Soup

1 chopped red onion

1 lb chopped button mushrooms

3 tbsp flour

1 tbsp lemon pepper seasoning

3/4 tsp dry mustard

2 cups milk

2 cups water

2 1/2 cups shredded extra old cheddar

DIRECTIONS

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Simple Carrot Soup

Carrots are a standby in my house for quick and easy meals.  Sometimes I find I have carrots that need to be used quickly.  Simple Carrot soup is a easy recipe for a light supper.  Serve with toast or garlic toast and you have a complete meal.

INGREDIENTSSimple Carrot Soup

1 lb carrots peeled and sliced

1 tsp ginger

1/2 tsp salt

2 cups mushroom broth

1/4 tsp pepper

DIRECTIONS Continue reading Simple Carrot Soup

Hearty Vegetable Soup

Soup recipes are always great for using up vegetables  from your refrigerator.  Hearty vegetable soup was created one afternoon after cleaning my fridge. Use the vegetables listed or add your own for a unique soup sensation.

Enjoy!

INGREDIENTS

Soup

1 cup chopped cauliflowerHearty Vegetable Soup

1 cup chopped broccoli

1/2 cup chopped celery

1 cup baby carrots

1 lb sliced mushrooms

2 large cut potatoes

1 sliced onion

1 large stalk of rosemary

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Sage Squash Soup

Sage is one of my favourite herbs.  The herb combines with mushrooms and squash to produce an earthy flavor to sage squash soup. 

Serve this soup on a cold autumn day with homestyle bread or mini flat bread.

Ingredients

1 red onion -diced

sage squash

2 cups button mushrooms

1 clove garlic – minced

2 stalks celery – sliced

2 tbsp butter.

Saute the above mixture in butter until onions are clear.

Add

4 cups butternut squash

3 cups of stock (Cover veggies)

Boil and cook for 4o minutes or until squash is tender.

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